It may not be quite so revolutionary as it once was to suggest wine with spicy cuisines such as Indian and Mexican, but picking a good one can still flummox someone nurtured on traditional wine-friendly dishes. I did my part for the wine element in a presentation called "Mainstreaming Global Flavors: Seasoning the American Palate," part of a three-day event in Napa Valley presented by FoodArts (one of Wine Spectator's sister magazines). The event, for an audience of people who run corporate hotels, restaurants and cruise ships, was held at the Culinary Institute of America Greystone in Saint Helena.
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